Cooking and Recipes IV, Hosted by Oiseau

By The Canadian Living Test Kitchen

Serving(s) 36 dog cookies

This much-requested recipe is just one of the tasty pet treats featured in "Bone Up On Pet Food" in the January 2007 issue of Canadian Living magazine.

Ingredients

•
1-1/2 cups (375 mL) whole wheat flour

•
1 cup (250 mL) all-purpose flour

•
1 cup (250 mL) skim milk powder

•
1/3 cup (75 mL) melted meat fat (beef, lamb or bacon)

•
1 egg, lightly beaten

•
1 cup (250 mL) cold water

Preparation

In bowl, whisk together whole wheat and all-purpose flours and skim milk pwoder; drizzle with fat. Add egg and water; mix well. Gather dough into ball.

On floured surface, roll out dough to 1/2-inch (1 cm) thickness. Cut into dogbone or desired shape. Arrange on ungreased baking sheets; bake in centre of 350°F (180°C) oven until dark brown and crisp, 40 to 50 minutes. Transfer to rack; let cool.

Source

Canadian Living Magazine: January 2007

When I read this recipe from Kraft of Australia I drooled, I LOVE POTATOES LOL

Serves: 8
Preparation Time: 10 mins
Cooking Time: 40 mins
INGREDIENTS
1kg chat potatoes, unpeeled
4 cloves garlic, crushed
¼ cup olive oil
¼ cup KRAFT* Grated Parmesan
¼ cup chopped chives
Sea salt, to taste
METHOD

COOK potatoes in a large saucepan of salted boiling water for 8-10 minutes or until tender. Drain and allow to cool slightly.
PLACE potatoes onto a lined oven tray and lightly crush each of the potatoes with a fork. Combine garlic and olive oil then drizzle over the potatoes.
TOP the potatoes with Parmesan and bake in a moderately hot oven 200°C for 20-30 minutes or until golden and crispy. Sprinkle with chives and sea salt to serve.

Elfinius has been on my tail to get some cookie recipes in here, well, I'll try to post one a day that I get from a newsletter OK? hee hee

Howdy Elfinius, always a pleasure when you stop by TA. Helps me get in gear for all the Holiday Hoople which I love!

Those turkey rollups sound delicious! I just might have to make this one. I normally just make my homemade turkey noodle soup...

Yes ole R Wagner is looking well takin' care of LOL I just hate that ad that automatically comes on. What was TA thinkin'?

doesn't R Wagner look well fed? :-)

Turkey Rollups with Pecorino Toscano and Spinach

From Kyle Phillips,
Your Guide to Italian Cuisine.

Turkey Rollups with Pecorino Toscano and Spinach, or Rollatine di Tacchino con Pecorino Toscano e Spinaci: This is a variation on the classic turkey roll, and is presented by the Consorzio that oversees the production of Pecorino Toscano DOP. In terms of a wine you'll want something important, along the lines of a Nobile di Montepulciano or a Chianti Classico Riserva. To serve 4 you'll need:

INGREDIENTS:
10 ounces (250 g) fresh Pecorino Toscano, thinly sliced
8 slices turkey breast, weighing about a pound in all (450 g)
12 ounces (300 g) spinach, washed, ribbed, blanched, gently squeezed, and minced
4 ounces (100 g) minced turkey breast
2 ounces (50 g) minced walnuts
2 cups dry white wine
1 egg
Salt and pepper
2 tablespoons olive oil
Butcher's twine

PREPARATION:
Prepare the spinach, then combine it with the ground turkey, walnuts, and egg, seasoning the mixture to taste with salt and pepper.

Preheat your oven to 400 F (200 C)

Gently pound the turkey breast slices to flatten them and spread them with the spinach mixture.

Lay the cheese slices over the filling, roll the turkey slices up, and tie them. Oil a baking dish, put the turkey rolls in it, and roast them for about 10 minutes, then turn them and add the white wine. Return the pan to the oven and cook until the wine has evaporated. Remove the rollups from the oven, slice them about a half-inch thick, arrange them on a platter, spoon the pan drippings over them, and serve.

THANKSGIVING SAFETY TIP: BREAD DOUGH'S A NO-NO FOR DOGS AND CATS

There'll be many cooks in the kitchen next Thursday—but don't spoil your pet by giving him bread dough. According to veterinarians at the ASPCA Animal Poison Control Center (APCC), when bread dough is ingested, an animal's body heat causes the dough to rise in the stomach. As alcohol is produced during the rising process, the dough expands. Pets who've eaten bread dough may experience abdominal pain, bloat, vomiting, disorientation and depression.

Take the case of the Labrador retriever who ingested several rolls that his pet parent had placed on the oven to rise. The owner didn't think much of this, and was more upset that the dog ate part of the holiday feast. But a few hours later, the owner noticed that the dog looked very lethargic. It wasn't long before the canine was reluctant to move and was retching.

As the symptoms intensified, the owner brought him to an emergency clinic, which contacted the APCC. Unfortunately, the dog's stomach was so severely distended that the only option at the time was to surgically remove the dough; he was also treated for alcohol toxicosis, caused by fermentation of the dough. The Labrador was kept at the clinic for the weekend and recovered completely.

Although this dog had ingested quite a bit of dough, an animal needs to eat only a small amount to cause a problem, because bread dough can rise to many times its size. Take care not to let Fluffy or Fido in the kitchen unsupervised when you're baking this holiday season—especially if you've got a professional chowhound who's always on the lookout for food.

In addition to offering poison prevention tips online, the APCC also runs an emergency hotline—(888) 426-4435—that provides round-the-clock telephone assistance.

Nanny's Sandtarts

I have posted this recipe before through the years, but it seems to have been lost in the TA archives somewhere. I tried every way to seach it, but just kept getting hints for hiring a Nanny. LOL <.p>

So here goes:

Nanny's Sandtarts

2 cups sugar
1/2 lb salted butter(two sticks)
2eggs
1 1/2 tsp vanilla
1/2 tsp baking soda
3 3/4 cup flour

Cream together sugar and butter, add vanilla and eggs, then add the dry ingredients.

This will be a stiff dough, cut into two mounds wrap in plastic and refrigerate for at least two hours.

Then once you are ready to go... you roll and roll on a lightly floured surface. Cut out shapes, put on a greased baking sheet, decorate and bake at 350 degrees till golden brown.

For decorating use an egg wash( just beat an egg up and use pastry brush) to brush over each thin cut-out, then decorate with colored sugar. Another idea is a dsh of of cinnamon and some chopped peanuts. The beaten egg helps the toppings to stick, plus adds a sheen to the baked cookie.

PS we don't always measure the vanilla correctly...we sometimes add a bit more, but one thing for sure, you can't make sandtarts without real butter!!

The dash of cinnamon and chopped peanuts sounds delicious too!

I received this in email from our Picc. She thought you'd all get a kick from this video.

Cookie Blues

Been busy cooking and visiting with my son...he left this morning...so back to life as usual. Today am going Xmas shopping with Mother.

Have a good day all...